Raspberry Financiers
Time: 49 minutes
Serves: 12
Financiers are traditional French cakes made with brown butter, egg whites, and almond flour. Our version adds a delicate, tangy-sweet sauce made from fresh Driscoll’s Raspberries. The cakes come together surprisingly fast and are perfect for brunch, dessert, or alongside a cup of coffee. No worries if you don’t have a financier mold. A muffin tin or cupcake pan works just as well!
Prep Time:
20 minutes
Cook Time:
29 minutes
Serves:
12
Perfect for:
Afternoon Snacks
Breakfast And Brunch
Bookclub Bites
Finger Foods
Raspberry Desserts
World Cuisine
Ingredients
- 1 teaspoon water
- 1 teaspoon cornstarch
- 1 package (6 ounces) Driscoll’s Raspberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 7 tablespoons unsalted butter
- 1 cup almond flour
- 1/3 cup all-purpose flour
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 3 large egg whites
- 1/2 teaspoon vanilla extract
Directions
- PREHEAT oven to 375°F.
- BUTTER or COAT with cooking spray a 12-well financier mold (or cupcake pan) and SET ASIDE.
- POUR 1 teaspoon water into a small bowl.
- ADD 1 teaspoon cornstarch.
- STIR and SET ASIDE cornstarch mixture.
- PLACE 1 package (6 ounces) raspberries into a saucepan.
- ADD 3 tablespoons granulated sugar.
- ADD 1 teaspoon lemon juice.
- COOK over medium heat about 5 minutes and MASH occasionally with a potato masher or large spoon until raspberries are pureed.
- PRESS raspberry puree through a fine mesh sieve using a ladle or the back of a large spoon and DISCARD seeds.
- RETURN raspberry puree to saucepan.
- STIR cornstarch mixture and ADD to raspberry puree.
- COOK over high heat and STIR constantly 1–2 minutes until mixture boils and thickens.
- SET ASIDE raspberry sauce.
- PLACE 7 tablespoons unsalted butter into a saucepan.
- COOK over medium heat and STIR occasionally 5 – 7 minutes until butter turns golden and smells nutty.
- SET ASIDE brown butter to cool somewhat.
- PLACE 1 cup almond flour in to a mixing bowl.
- ADD 1/3 cup all-purpose flour.
- ADD 3/4 cup powdered sugar.
- ADD 1/4 teaspoon salt.
- WHISK to combine.
- ADD 3 large egg whites.
- ADD 1/2 teaspoon vanilla extract.
- WHISK until smooth.
- WHISK IN brown butter until fully combined.
- SPOON or PIPE about 1 tablespoon batter into each prepared financier well.
- TAP bottom of pan on countertop a few times until batter is even.
- BAKE 13 – 15 minutes until edges are golden and centers are set.
- ALLOW to cool in pan 10 minutes.
- CAREFULLY LIFT cakes from pan and TRANSFER to a cooling rack to cool completely.
- SLICE a wide v-shape into the top of each cake using a sharp paring knife.
- CAREFULLY LIFT v-shaped slices from cakes and SET ASIDE.
- FILL each cake with 1 – 2 teaspoons raspberry sauce.
- REPLACE v-shaped slices.
- SERVE immediately.
